Two days ago, I finallly sat down with my kids and asked them what makes a good holiday for them. (Previous post here.) I showed them our meal and planning list from last year. Surprisingly, they were content with a redo of last year’s plan… Except, my food allergic son wanted me to add Homemade Breakfast Sausage to our holiday breakfasts while everyone else eats linguica, and my kids didn’t want to plan on football. (We were rained out last year). Whew! My worries of extra holiday tasks subsided.
Since I’m contemplating the upcoming Thanksgiving Day in three weeks, I thought I’d actually document our recipe for mashed potatoes. I absolutely *love* mashed potatoes. As a child, mashed potatoes made with butter and milk were on the buffet tables at my grandma and aunts’ houses for holidays (and non-holidays). With an food allergic eater, how do I modify one of my favorite holiday foods to make it edible for all? Dairy Free Mashed Potatoes has been a rewarding recipe to conquer.
Today as I was working on making and taking pictures of this recipe, I had two of my boys anxiously waiting behind the camera for the end product and pictures to be done. I barely said, “I’m done.” and they appeared with bowls and spoons in hand. Within two hours of finishing the following recipe, all but a spoonful of Dairy Free Mashed Potatoes remained. Filling my boys’ bellies makes for a good day. 🙂
Ingredients
- 6 c. potatoes, 3/4" cubed
- 1/2 c. unsweetened milk of choice
- 1/4 c. olive oil
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. paprika (optional, makes potatoes have a yellower color, no real flavor)
Instructions
Cut 6 c. potatoes into 3/4" cubed pieces.
Place in a medium sized sauce pan. Cover potatoes with water until the water is 1/2" above the potatoes.
Cover sauce pan with a lid. Turn stove to medium high heat. Bring potatoes to a boil. (Tip lid open if water starts boiling over.)
Once potatoes come to a boil, turn heat to medium low. Continue to cook 10 minutes. At 10 minutes, taste test to see if potatoes are soft.
If they are not easy to chew, continue to cook them until the potato is chewable.
Drain the water from the potatoes.
In the same sauce pan, add milk of choice, olive oil, salt, pepper and paprika.
Blend with a mixer for 1 to 3 minutes on medium speed
until you visually see (& taste) what you texture you like for your mashed potatoes: chunky or creamy. (pic is creamy)
Serve warm.
Notes
- We use Rice Dream Original Rice Drink. You can try to use any unflavored milk/drink that you use for your own diet.
- Also, we used non-virgin olive oil. You can use an oil of your choice, but regular olive oil lends it a savory flavor.
- This recipe yields 6 cups of mashed potatoes.
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